- By Francesca Rilotelli
- Published 10/29/2012
There are plenty of sauce recipes out there that, if executed correctly, will really make your Sunday roast blowout come to life. Horseradish sauce adds a welcome kick to any beef roast, whilst it almost feels like sacrilege to have lamb without smothering it in mint marinade.
These two are the ones that always hog the limelight when it comes to Sunday dinner, but the one that always makes me look forward to a lazy afternoon with dinner on my lap is the underused bread sauce. Perfect with chicken or turkey, bread sauce adds a fantastic dimension to a fowl-based dinner with its thick texture and creamy flavour, and can quite often transform a meal.
The problem with this delicious addition is that it is seen as somewhat of an old fashioned condiment and, as such, the majority of people cooking their Sunday dinners have forgotten how to make it. Luckily, for your taste buds, it couldn’t be simpler.
The basic recipe calls for the dairy products (two cups of milk, with or without cream) to be heated to simmering. Then put a whole, peeled onion (with a few cloves and a bay leaf added optionally) and the milk to be left alone for half an hour or so. Then strain and re-simmer, with breadcrumbs and then butter (if any) added as thickeners, and seasoned with salt and pepper to taste.
Turkish cuisine also features a cold sauce made from breadcrumbs mixed with pounded walnuts or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken.
Obviously, the use of slightly stale bread is optimal, but it does make it an economical way of using up leftover bread!
So there we have it – next time you’re rustling up your chicken roast don’t forget about its old friend bread sauce!
About the Author : Francesca Rilotelli is writing about sauce recipes
